Vegan Miso Risotto Recipe with Chef Jade

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lighter in flavor, while soy sauce can be a budget-friendly alternative.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Parmesan adds a cheesy flavor, but ground flaxseed can provide a different texture.

Heat vegetable oil in a pan and pressure cooker until shimmering.

Add minced onion and garlic; cook stirring for 2 minutes until translucent but not browned.

Add the risotto rice and cook stirring for 4 minutes until the rice is evenly coated in oil and toasted but not browned.

Add the dry sake and cook stirring until the raw alcohol smell has cooked off and the sake has almost fully evaporated, about 2 minutes.

Add soy sauce and miso paste while stirring.

Add the vegetable stock and scrape any grains of rice or pieces of shallot or garlic from the sides of the pressure cooker so they are fully submerged.

As the rice cooks, add more stock and stir occasionally until the rice is almost cooked.

Add lemon juice and stir to combine, allowing the rice and cooking liquid to form a creamy consistency.

Cook for a few minutes longer if the risotto is too soupy, stirring until it begins to thicken and looks like a smooth creamy sauce.

Season to taste with kosher salt, add black pepper and chives while stirring, and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens